Classic Low-Calorie Breakfast Casserole
Enjoy a delicious and healthy start to your day with this classic low-calorie breakfast casserole. Packed with vegetables and lean protein, it's a satisfying meal that's easy to prepare for a crowd or for meal prepping.
Equipment
- Oven
- Baking dish (9x13 inch)
- Large skillet
- Large bowl
- Whisk
Ingredients
Main Ingredients
- 12 large eggs
- 1 cup liquid egg whites
- ½ cup unsweetened almond milk (or skim milk)
- 1 tablespoon olive oil
- 1 cup chopped bell peppers (any color)
- 1 cup chopped fresh spinach
- ½ cup chopped onion
- ½ cup sliced mushrooms
- 1 cup cooked lean turkey sausage, crumbled (optional)
- ¼ cup shredded reduced-fat cheddar cheese (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch garlic powder
- Pinch onion powder
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- Heat olive oil in a large skillet over medium heat. Sauté chopped onion, bell peppers, and mushrooms for 5-7 minutes until softened.
- Stir in the spinach and cook for 1-2 minutes until wilted. If using, add the cooked turkey sausage and combine.
- Evenly spread the sautéed vegetable and sausage mixture in the baking dish. If desired, sprinkle with reduced-fat cheddar cheese.
Baking
- In a large bowl, whisk together eggs, egg whites, almond milk, salt, pepper, garlic powder, and onion powder until well combined.
- Pour the egg mixture over the vegetables and cheese in the baking dish.
- Bake for 30-35 minutes, or until the casserole is set in the center and lightly golden. A knife inserted into the center should come out clean.
Serving
- Let the casserole cool for 5-10 minutes before slicing and serving.
Notes
This casserole is great for meal prep and can be stored in the refrigerator for up to 3-4 days. Feel free to customize with your favorite vegetables or a different type of lean protein.